Jame oliver recipes

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Garlic mushroom burgers

 VEGETARIAN

2
25 MINUTES
SUPER EASY

RECIPE FROM

Jamie Magazine

BY KATE MCCULLOUGH
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Ingredients

 2 cloves of garlic

 2 sprigs of fresh flat-leaf parsley

 35 g butter , (at room temperature)

 2 large mushrooms

 2 burger buns or ciabatta

 English mustard

 1 lemon

 1 handful of rocket

Method

1. Preheat the oven to 200ºC/gas 6, or fire up your barbecue.
2. Peel and finely grate the garlic, then pick and chop the parsley leaves. Combine

with the softened butter.
3. Clean the mushrooms and fill them with the butter. Wrap in tin foil and bake in the

oven or place on the barbecue for 15 minutes, or till the mushrooms are soft and
cooked.

4. Split the burger buns or ciabatta, then unwrap the mushrooms and pour the the
juices onto the bread. Smear with mustard and top with a mushroom, a squeeze of
lemon juice and some rocket.

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Blue cheese & apple burger

6
25 MINUTES PLUS CHILLING
SUPER EASY

RECIPE FROM

Jamie Magazine

BY GEORGINA HAYDEN
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Ingredients

 750 g quality minced chuck steak (see tip)

 1 soft round lettuce

 1 punnet of cress

 2 Braeburn or Cox apples

 120 g blue cheese

 olive oil

 6 burger buns

 American mustard

Method

1. Make the burgers at least an hour before you want to cook them. Divide the mince
into 4 portions and work each ball in your hands for a few minutes to melt the fat
and mould them into a relatively smooth, round patty. Make them slightly bigger
than your bun, as they will shrink when cooked.

2. Pop them on a tray, cover with clingfilm and chill in the fridge.

3. When you're ready to cook your burgers, get your toppings ready. Pick off, wash
and spin dry the lettuce leaves, cut your cress, slice the apples, crumble the blue
cheese into chunks, and leave everything to one side.

4. Preheat your grill to high. Pop a large non-stick frying pan over a medium heat and
add a drizzle of oil to the pan.

5. Fry the burgers for around 4 minutes on each side if you like them pink in the
middle, or longer if you prefer them fully cooked, seasoning the patties with black
pepper as you cook them.

6. Halve and toast the buns under the grill or on a hot griddle, then line them up on a
board ready to go.

7. When the burgers are cooked, top each with the blue cheese and pop under the grill
for a couple of minutes until nice and oozy.

8. Now build your burgers. First layer the salad leaves and apple onto the buns,
followed by a good drizzle of mustard.

9. Pop the burgers on, and top with the cress (a cucumber and chilli relish is great
here too). Squish the bun tops on and serve straight away.

Tips

If you can, aim for minced beef that's about 30% fat. It'll bind
the burger together well.

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Nathan Outlaw’s seafood burger

COD, CRAB & KING PRAWNS WITH WASABI MAYO
4
35 MINUTES PLUS CHILLING
NOT TOO TRICKY

RECIPE FROM

Jamie Magazine

BY NATHAN OUTLAW
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Ingredients

 2 shallots
 2 cloves of garlic
 1 fresh green chilli
 olive oil
 200 g cod fillet , skinned and pin-boned, from sustainable sources
 100 g fresh white and brown crabmeat , from sustainable sources
 100 g raw king prawns , from sustainable sources
 2 baby gem lettuces
 4 burger buns
 pickled onions
 WASABI MAYONNAISE
 2 free-range egg yolks
 1 lemon
 300 ml sunflower oil
 50 g fresh English wasabi or wasabi paste

 1 small handful of rocket or other peppery leaf

Method

1. Peel and finely chop the shallots and garlic. Deseed and finely chop the chilli.
2. Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the

shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured.
Set aside on a plate to cool.
3. Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it
should still have some texture.
4. Scoop it into a bowl, add the crabmeat and stir to combine.
5. Peel and devein the prawns, roughly chop, then add to the bowl with the cooled
shallot mixture. Season and mix well.
6. Divide the mixture into four equal portions and use your hands to mould them into
patties. Put them on a plate in the fridge for 45 minutes.
7. Get your barbecue going to a high heat, then make the mayo.
8. Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to
combine.
9. Keep whisking while you add the sunflower oil – slowly add it in drips to begin
with, then gradually pour it in a steady stream until it’s all incorporated and the
mayo is thick.
10. Finely grate or stir in the wasabi until combined, and season with a pinch of sea
salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until
needed.
11. When you’re ready to cook, trim and thread the lettuces onto a large barbecue
skewer.
12. Brush the seafood patties with a little oil and place them on the barbecue for 3
minutes.
13. Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time.
Char them for about 1½ minutes on each side.

14. Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
15. To assemble your burger, place a couple of the baby gem leaves on the bottom half

of each burger bun with some pickled onions, then top with the patties.
16. Add a generous dollop of the wasabi mayonnaise, sandwich everything together

with the bun tops and serve.